Wednesday, May 11, 2011

Cheesy Stuffed Tomatoes

It's grilling season! I'm not as huge of a fan as most people are, but I definitely enjoy using it this time of year when it's not really hot out yet. So I was pretty excited to learn that "grilling" was the theme for my most recent recipe exchange.

My friend Melanie submitted these awesome Cheesy Stuffed Tomatoes, and I all but inhaled them. I added couscous to the mixture to give it an extra boost, and I'm glad I did. I ate two of them for dinner, and only let my husband eat one so I could take the other one for lunch the next day. Sorry, babe.

Cheesy Stuffed Tomatoes
slightly adapted from The Novice Chef
  • 4 medium tomatoes
  • 1/4 cup of your favorite breadcrumbs
  • 1 cup cooked couscous
  • 2 tbl butter, melted
  • 8 basil leaves, chopped
  • 1/2 cup monterey jack cheese, shredded (plus more for sprinkling)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Parsley for garnish
Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, couscous, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell, top with extra cheese, and then wrap each tomato individually in foil.

Grill, or bake (at 400 degreeProxy-Connection: keep-alive
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29 for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!
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